Non-Fried Chicken Nanban with Chicken Breast – a delicious recipe with Chicken breasts, Sugar, Katakuriko, Sugar, Eggs, Onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Finely chop the onion and microwave at 600 W for about 30 seconds.
2
Make 2 boiled eggs and finely chop them as well.
3
Mix the onion and the boiled eggs with mayonnaise to make the tartar sauce.
4
With a fork, pierce some holes on the surface of the chicken breast.
5
Cut it into your preferred sizes and rub some sugar on them (about 1/2 teaspoon of sugar per side).
6
Place the chicken from Step 2 into a plastic bag and chill it for at least 30 minutes in the refrigerator.
7
In the plastic bag from Step 3, add the katakuriko to coat the chicken evenly.
8
Heat the oil on a skillet and pan-fry the chicken over medium heat.
9
Cover the skillet and cook through until chicken is golden brown on both sides.
10
Coat the chicken with the sauce and serve it with the tartar sauce, and enjoy!
682
kcal
Calories
63
g
Fat
5
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Chicken breasts, 2 tsp Sugar, 3 tbsp Katakuriko, 3 tbsp each Sugar, soy sauce and vinegar, and more.
Yes, Non-Fried Chicken Nanban with Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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